These came out thick, hearty, and delicious. Not so much chewy as hearty, like a delicious healthy snack. We used cranberries rather than raisins (for more of a tart-sweet contrast), skipped the walnuts (allergies), and added 1/2 tsp cinnamon, which brought out the chocolate flavor more. Ghirardelli semi-sweet chips (as they melt the best, as per Cook's Illustrated, and experience!), and baked them on parchment paper on a pan (instead of buttering the pan). They were thick and delicious! A great recipe!

The best brownies ever! They were slightly crispy on the outside (just the top), and moist and chewy on the inside. We used Ghirardelli chocolate and instead of making the frosting, we sifted powdered sugar on top. Now that I have this recipe, I will never use a box again!!!

When we made this cake, it was flat, heavy, dry, with an okay flavor. We followed the recipe to a 't,' though, we added 1/2 cup extra milk, as suggested by other reviewers. Hmmm. Don't know what happened. But, I would never make this again.